Turkish lamb chops makes a totally scrumptious midweek meal and are a fantastic addition to any BBQ. Give them a try with homemade hummus and potatoes.
- 8 lamb chops
- 2 tbsp plain greek yoghurt
- ½ tsp chilli flakes
- 1 tsp garlic puree
- 3 tbsp olive oil
- 1 tsp paprika
- Salt and pepper
- Juice of ½ fresh lemon
- Handful of rosemary, diced
WHAT YOU NEED TO DO
In a large bowl, mix together the yoghurt, garlic, olive oil, lemon juice, paprika, rosemary, salt and pepper.
Rub all over the lamb chops leave in the fridge to marinate for at least 2 hours, but over night is better.
When you’re ready to use them, heat up the BBQ. (You can use a griddle pan if you prefer) Place the lamb chops on to the hot BBQ for about 3 minutes on each side, turning to make sure both sides get some colour on them and that the fat starts to render and go crispy.
Remove from the heat and leave to rest for a few minutes before tucking in with some hummus, salad and potatoes.